Creamy Pesto Gnocchi Recipe | Rich & Flavorful Italian Dinner
I have to admit, making creamy pesto gnocchi recipe has been a total game-changer for me. The first time I tried it, I was amazed at how quick and easy it was to whip up such a luxurious, flavorful dish. I love how the gnocchi soaks up the creamy, garlicky pesto sauce—it’s pure comfort in every bite.
Honestly, this recipe has become my go-to for a simple weeknight dinner or an impressive dish for friends. Every time I make it, it feels like a little restaurant-quality magic right in my kitchen. You can also enjoy Easy Breakfast Quesadillas Recipe for a simple and satisfying start to your day.
Ingredients
Here’s what you’ll need to make this delicious creamy pesto gnocchi. I’ve added some tips to help make the flavors shine:
- 1/4 cup pesto – I always use a high-quality jarred pesto or homemade for the best flavor.
- 1 cup heavy cream – gives the sauce that silky, luxurious texture.
- 1/4 cup dry white wine or chicken broth – wine adds elegance, broth works if you prefer non-alcoholic.
- 2 cloves garlic, minced – fresh garlic makes a huge difference in flavor; don’t use pre-minced.
- 1 pound uncooked potato gnocchi – shelf-stable works best for one-pan cooking.
- 1/2 cup freshly grated Parmesan cheese – freshly grated melts beautifully and tastes richer.
- Salt & pepper, to taste – adjust according to your palate.
Note: Serves 4-6 as a side dish, depending on portion size.
Variations
You can tweak this recipe to match your dietary preferences or add more flair:
- For a dairy-free version, swap heavy cream with coconut cream and Parmesan with a plant-based alternative.
- Add rotisserie chicken, sautéed shrimp, or mushrooms to make it heartier. You may also love adding Cowboy Butter Chicken Linguine for a rich, saucy dinner option.
- Mix in sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Cooking Time
Here’s how long this recipe takes from start to finish:
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Equipment You Need
A few simple tools will make this recipe a breeze:
- Deep skillet – for cooking the gnocchi and sauce together.
- Wooden spoon – for stirring the sauce and gnocchi evenly.
- Garlic press – makes mincing garlic fast and easy.
- Microplane or grater – for freshly grating Parmesan cheese.
How to Make Creamy Pesto Gnocchi Recipe?
Prepare the Sauce
In a deep skillet, combine the pesto, heavy cream, white wine (or broth), and minced garlic. Heat gently over medium heat until the sauce starts to bubble lightly. This ensures all the flavors blend beautifully.
Cook the Gnocchi
Add the uncooked gnocchi directly to the sauce. Cover and cook for about 5 minutes. The gnocchi releases starch, which helps thicken the sauce naturally.
Finish the Dish
Uncover the pan, stir the gnocchi, and continue cooking for another 2-3 minutes. Once the sauce is creamy and thick, fold in the freshly grated Parmesan. Season with salt and pepper and serve immediately.
Additional Tips for Making this Recipe Better
From my experience, these small adjustments make the dish even better:
- I like to stir often after uncovering to prevent sticking and ensure even cooking.
- I sometimes add an extra splash of cream or wine if the sauce gets too thick.
- I prefer freshly grated Parmesan—it really elevates the flavor.
- Using shelf-stable gnocchi keeps it from falling apart in the one-pan method.
How to Serve Creamy Pesto Gnocchi Recipe?
Presentation makes a big difference. I usually:
- Serve with extra grated Parmesan and fresh basil or parsley on top.
- Pair as a side with grilled chicken, salmon, or pork chops.
- For a vegetarian main, I like to serve it with a simple arugula salad and warm crusty bread.
Nutritional Information
Here’s a rough idea of what one serving contains:
- Calories: 517 kcal – a rich and satisfying meal.
- Protein: 11 g – mostly from Parmesan and gnocchi.
- Carbohydrates: 45 g – the gnocchi provides a filling carb base.
- Fat: 32 g – thanks to the creamy sauce and cheese.
Make Ahead and Storage
Storing: Store leftovers in an airtight container in the fridge for 3-4 days.
Reheating: Reheat over low heat, adding a splash of cream or broth to bring back the creamy texture.
Freezing: I don’t recommend freezing, as the gnocchi may change texture and become mushy.
Why You’ll Love This Recipe
Here’s why this creamy pesto gnocchi has won my heart:
- Quick and easy – ready in just 20 minutes, perfect for weeknights.
- One-pan cooking – minimal cleanup, which I always appreciate.
- Versatile – can be a side dish or a vegetarian main course.
- Flavorful – creamy, garlicky pesto that’s always a hit with family and friends.
- Customizable – easily add proteins or extra veggies for variety.
Creamy Pesto Gnocchi Recipe
Ingredients
Method
- In a deep skillet, combine the pesto, heavy cream, white wine (or broth), and minced garlic. Heat gently over medium heat until the sauce starts to bubble lightly. This ensures all the flavors blend beautifully.
- Add the uncooked gnocchi directly to the sauce. Cover and cook for about 5 minutes. The gnocchi releases starch, which helps thicken the sauce naturally.
- Uncover the pan, stir the gnocchi, and continue cooking for another 2-3 minutes. Once the sauce is creamy and thick, fold in the freshly grated Parmesan. Season with salt and pepper and serve immediately.
Notes
- I like to stir often after uncovering to prevent sticking and ensure even cooking.
- I sometimes add an extra splash of cream or wine if the sauce gets too thick.
- I prefer freshly grated Parmesan—it really elevates the flavor.
- Using shelf-stable gnocchi keeps it from falling apart in the one-pan method.